| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Indian | 1 | Servings | |
INGREDIENTS
| 1 | 11 ounce | |
| 1 | lb | Plain yogurt |
| 1 | Clove garlic — to taste | |
| 1 | Inch ginger root — peeled | |
| 4 | Whole serrano chiles, | |
| Stemmed and seeded | ||
| 1/2 | bn | Cilantro |
| 1 | tb | Ground cumin |
| Red food coloring | ||
| 3 | lb | Lamb ribs |
| Oil | ||
| Jar tandoori paste |
INSTRUCTIONS
Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and cumin in a blender and blend until pureed. Add a few drops red food color ( enough to make bright red). Pierce rib meat with fork. Coat with marinade, cover and refrigerate overnight. Drain ribs from marinadeand place meaty side on grill rack about 4 inches from heat. grill up to 10 min. brushing with oil as ribs cook. Turn ribs and cook 5 min. more. Note: For spicier taste, patak's bottled curry paste can be added to marinade. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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